I’ve been on a real fruit-with-dough bender lately, working my way through all the old fashioned dishes in an attempt to distinguish cobblers from crisps from crumbles from buckles, from pandowdys. This recipe is for the buckle, and although any fruit will work in the filling, I chose peaches as they are in season here at the moment.
The only criteria I had for these old fashioned desserts was that they be fairly simple and easy with as little sugar as possible.
Jump to: RECIPE | Tips for fruit buckles | How to Peel Peaches | Quick streusel topping
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Tips for Baking Fruit Buckles
- Because of the way glass transfers heat in the oven, it will bake faster and darker than most metal pans;
- This recipe was tested in a high altitude (Denver) and it took 60-80 minutes to cook through at 350 F. If cooking at high altitude, increase heat to 375 and cook longer. Test until a toothpick comes out clean;
- Using a 8 x 8 square baking dish will make the buckle come out too gooey. Use a 9-inch diameter glass pie plate or a 9 x 13 baking dish;
How to Peel Peaches
The method for peeling the peaches will depend on how ripe your peaches are. Basically there are three ways to skin a peach:
- Sometimes the skins come off easily by just peeling them back with your fingers.
- Sometimes you may have to use a vegetable peeler.
- The other way to peel peaches is to blanch them quickly (30 seconds) in boiling water and then plunge them in ice water and remove the skins with your hands.
Quick Recipe for Streusel Topping
Ingredients and directions for streusel topping:
- In a medium bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground cardamom and 1/4 teaspoon kosher salt.
- Cut in 5 tablespoons of butter with your hands or a pastry blender, and then mix in 1/2 cup chopped pecans (or oats).
- Spread over the peach and cake batter before baking.
More Rustic Fruit Desserts:
Simple fruit desserts that combine fresh fruit and some sort of dough have been around for a long time. The reason? They are delicious, seasonal and simple!! Here are my favorites:
- New England Apple Cheddar Cheese Tart
- Blueberry and Peach Cobbler
- Low Sugar Blueberry Cornmeal Skillet Cake
- Strawberry Shortcake without Buttermilk
- Blueberry Crumble
- Apple Blackberry Crisp
- Tomato Crostata (Galette)
I aimed for lightness in the biscuits and doughs. Recipes are “triple-tested” by me, my bff and my daughter. Always looking for more testers however, so give me a comment if you try this, OK?
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Peach Buckle
Equipment
- 9-inch pie plate or 9 x 13 baking dish, or 9 x 9 square baking dish
- Stand mixer optional
- paring knife
- Vegetable peeler optional
Ingredients
- ½ Cup unsalted butter at room temperature
- ½ Cup granulated white sugar
- ¼ Cup light brown sugar packed
- 3 Large eggs at room temperature
- 1 Tablespoon Lemon zest
- 2 Teaspoons vanilla extract
- 1 Teaspoon almond extract
- 1 Teaspoon cinnamon
- 1 ¼ Cups all-purpose flour
- ½ Teaspoon sea salt
- 1 Teaspoon baking powder
- ¼ Teaspoon baking soda
- 4 ½ Cups peaches peeled and pitted
- cinnamon and turbinado sugar for sprinkling on top (streusel topping directions are in the notes)
Streusel Topping (see notes)
Instructions
- Preheat oven to 350℉ (375℉ if at high altitude)Spray your baking dish with cooking spray or grease it lightly with butter.
- In the bowl of a stand mixer, combine butter and sugars. Cream them together on medium speed until light and fluffy (about 3 minutes). If you don't have stand mixer, just combine thoroughly with hands until all butter is incorporated)Add the eggs, one at a time, until they are thoroughly incorporated into the butter mixture (scrape down the sides of the bowl as you go).1/2 Cup unsalted butter, 1/2 Cup granulated white sugar, 1/4 Cup light brown sugar, 3 Large eggs
- Add the lemon zest, vanilla, almond extract and cinnamon and mix together until blended.1 Tablespoon Lemon zest, 1 Teaspoon almond extract, 1 Teaspoon cinnamon, 2 Teaspoons vanilla extract
- Remove the bowl from the stand mixer and gently stir in the flour, salt, baking powder, and baking soda until everything is mixed together just enough so the batter doesn't show flour bits any longer. Do not over-mix.1 1/4 Cups all-purpose flour, 1/2 Teaspoon sea salt, 1 Teaspoon baking powder, 1/4 Teaspoon baking soda
- Peel and pit the peaches (see the text in the post above for 3 different methods for peeling peaches).With a paring knife, slice the peaches over the mixing bowl with the batter, so that it collects any juice from the peaches. One large peach give approximately 1 cup of sliced peaches.Once all the peach slices are in the bowl on top of the batter, gently stir in the peaches with a spatula until they are incorporated throughout the batter.4 ½ Cups peaches
- Turn the batter into your prepared baking dish, gently folding the peaches around so that some of them are on top. At this point you can either sprinkle with a streusel topping (see notes below) or just sprinkle with cinnamon and turbinado sugar (use granulated sugar if you don't have turbinado.A streusel topping will make the buckle more like a coffee cake.cinnamon and turbinado sugar
- Bake for 40-50 minutes at 350℉, or until the top is golden and toothpick inserted into the middle of the cake comes out clean.
- Let the buckle cool a little to set up, and serve slightly warm with a dollop of ice cream.Uncooked buckle can be kept in the fridge (covered) until ready to bake it.
Notes
- you can use frozen peaches or canned peaches with good results.
- Because of the way glass transfers heat in the oven, it will bake faster and darker than most metal pans.
- This recipe was tested in Denver (high altitude) and needed to cook for 60 minutes at 350. If you live at high altitude, increase heat to 375 F and cook longer (until toothpick comes out clean)
- It is fine to let buckle rest in the fridge (covered) overnight if you can’t bake right away.
- In a medium bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground cardamom and 1/4 teaspoon kosher salt.
- Cut in 5 tablespoons of butter with your hands or a pastry blender, and then mix in 1/2 cup chopped pecans (or oats).
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